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Pan-fried Brussels Sprouts With Pomegranate

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These pan-fried Brussels sprouts with pomegranate are based on an Ottolenghi recipe. A delicious and easy side dish of Brussels sprouts which looks really festive.

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Pan-fried Brussels sprouts with pomegranate
Veronique van Ohmydish

Made by Véronique

Published at 2021-12-09, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 24-06-2022

20 minutes 4 people Side dishes
Pan-fried Brussels sprouts with pomegranate

Ingredients

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  • 500 grams of Brussels sprouts
  • 5 shallots
  • olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons pomegranate molasses
  • half pomegranate
  • salt and pepper to taste
Pan-fried Brussels sprouts with pomegranate ingredients
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Kitchen equipment

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  • chopping board & small knife
  • medium bowl
  • optional: wooden spoon
  • large frying pan


Pan-fried Brussels Sprouts With Pomegranate

20 minutes 4 people Side dishes

View the original recipe via:
https://ohmydish.com/recipe/pan-fried-brussels-sprouts-with-pomegranate


Preparation – 10 minutes

Peel the shallots and cut them in half, making sure that the halved shallots hold together as much as possible.

Remove the outer leaves from the brussels sprouts and cut them in half. Remove the pomegranate seeds from the pomegranate, the easiest way to do this is to cut the fruit in half and then tap it with a wooden spoon.

Pan-fried Brussels sprouts with pomegranate
Pan-fried Brussels sprouts with pomegranate

Finishing the pan-fried Brussels sprouts with pomegranate – 10 minutes

Heat a dash of olive oil in a large frying pan and sauté the brussels sprouts over medium heat for about 5 minutes. Once the sautéd brussels sprouts are al dente, transfer them to a medium-sized bowl.

Heat another dash of olive oil in the frying pan and sauté the shallot halves until they are soft and golden brown.

Meanwhile, stir the maple syrup and pomegranate molasses into the baked brussels sprouts. Mix in the cooked shallots along with the pomegranate seeds and season with salt and pepper. Enjoy your dinner!


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Pan-fried Brussels Sprouts With Pomegranate: frequently asked questions

Who is Ottolenghi?

Yotam Ottolenghi is an Israeli-British cook and author. He is best known for his cookbooks.

What is pomegranate molasses?

Pomegranate molasses is a syrup made from pomegranate juice. Pomegranate syrup is primarily used in the Middle East.

Can I substitute the pomegranate molasses?

You can replace it with apple syrup (available online) with a little lemon juice or balsamic vinegar added to it.